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Mini Vanilla Cake Recipe

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4.3 from 60 reviews

This mini vanilla cake is a tender, buttery two-layer cake baked in 6-inch pans and finished with tangy vanilla cream cheese frosting. Its soft crumb and classic flavor make it just right for birthdays, celebrations, or a smaller gathering.

Ingredients

Vanilla Cake

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 tablespoons unsalted butter, at room temperature
  • 1 tablespoon canola or vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream, at room temperature
  • 3/4 tablespoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature

Cream Cheese Frosting

  • 4 ounces cream cheese, at room temperature
  • 3/4 cup unsalted butter, slightly cold
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

For Decorating

  • Sprinkles, optional

Instructions

  1. Prepare the pans and oven.

    Preheat the oven to 350°F (175°C). Spray two 6-inch cake pans with baking spray, line the bottoms with parchment rounds, and spray the parchment.

  2. Combine the dry ingredients.

    Sift the flour into a medium bowl. Add the baking powder, baking soda, and salt, whisk to combine, and set aside.

  3. Cream the butter, oil, and sugar.

    With a mixer, beat the butter, oil, and sugar on high speed for about 3 minutes, until pale and fluffy. Add the sour cream and vanilla and mix on medium until combined, scraping down the bowl.

  4. Add the eggs.

    Add the eggs one at a time, mixing on medium-high after each addition. Beat for about 1 minute, then scrape the bowl.

  5. Finish the batter.

    With the mixer on low, add one-third of the dry ingredients, followed by half the buttermilk. Repeat with another third of the dry ingredients and the remaining buttermilk, then mix in the remaining dry ingredients just until combined.

  6. Fill the pans.

    Divide the batter evenly between the prepared cake pans and smooth the tops.

  7. Bake and cool the cakes.

    Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes, then turn them out onto a wire rack and cool completely.

  8. Make the frosting.

    Beat the cream cheese and slightly cold butter on high speed for about 3 minutes, scraping the bowl as needed. Gradually mix in the sifted powdered sugar. Add the vanilla, salt, and heavy cream; mix on low until combined, then beat on high for 1–2 minutes until fluffy.

  9. Level and stack the layers.

    Use a serrated knife to trim the domed tops from the cooled cakes. Place a small dab of frosting on the serving board to secure the first layer. Spread about 3/4 cup frosting over it, then add the second cake layer. For a flat top, position the second layer with its bottom facing up.

  10. Frost and decorate.

    Spread a thin crumb coat over the cake and freeze for 15 minutes to set it. Cover the cake with the remaining frosting, pipe on any extra decoration, and finish with sprinkles if desired.

Notes

  • Bring the eggs, sour cream, and buttermilk to room temperature so they blend smoothly into the batter.
  • Cool the cake layers completely before frosting to prevent the frosting from melting.
  • For neat, even layers, trim the cake domes with a serrated knife after cooling.
  • The crumb coat traps loose crumbs; chilling it before the final layer of frosting helps create a cleaner finish.
  • Sprinkles are optional and can be added to suit the occasion.

Find it online: https://recipethrive.com/mini-vanilla-cake-recipe/